3 to 4 medium-size, juicy oranges (preferably seedless)
3 tablespoons corn syrup
1 1/4 cups granulated sugar
1 1/4 cups all-purpose flour
2 1/2 tablespoons granulated sugar
1/4 teaspoon salt
6 1/2 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/4 cup unsalted butter, cut into chunks
4 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely broken or chopped
1 tablespoon all-purpose flour
3 tablespoons heavy (whipping) cream
2 large eggs
3 1/2 tablespoons clover honey
1 1/4 teaspoons vanilla extract
Finely grated zest (orange part of skin) of 1 large orange
3/4 cup (about 3 1/2 ounces) finely chopped, toasted and hulled hazelnuts (or finely chopped walnuts, if preferred)*
Candied Orange Slices: With a large, sharp serrated knife, slice oranges crosswise into
scant 1/8-inch thick slices, discarding smaller end pieces or imperfect
slices. Combine corn syrup, 1/2 cup hot tap water and sugar in a
12-inch skillet over medium heat, stirring until well blended. Bring
mixture to a simmer. Lay orange slices in pan. Adjust heat so mixture
simmers gently and cook, uncovered, for 20 - 30 minutes, or until
slices are translucent and tender. Using a slotted spoon, gently
lay slices, slightly separated, on a large sheet of wax paper. If
necessary, boil down cooking syrup until just slightly thickened.
Reserve syrup for garnishing tart top.
Pastry: Set out a 10 x 1-inch tart pan with removable bottom.
In a food processor fitted with a steel blade, combine flour, sugar
and salt. Process a few seconds to blend. Sprinkle butter over flour
mixture. Process in on/off pulses until butter is cut into flour
and mixture resembles coarse meal. Processing with on/off pulses,
add 1 tablespoon cold water through feed tube, processing only until
liquid is evenly incorporated and particles begin to hold together.
If mixture is crumbly, continue sprinkling water, a teaspoon at
a time, and processing with on/off pulses, until mixture holds together
smoothly, being careful not to over-process or over-moisten. Press
pastry into a ball.
Alternatively, if processor is unavailable, in a medium bowl, using
pastry blender, forks, or your fingertips, cut butter into flour
mixture, until mixture resembles coarse meal. Add 1 tablespoon cold
water to flour mixture, blending with a fork, just until particles
hold together. If necessary, add a little more cold water, a teaspoon
at a time, to moisten pastry enough to hold together well. Knead
lightly to form pastry into a ball.
Place pastry between two sheets of wax paper and roll into an even
12-inch round, checking underside of dough frequently and smoothing
out any wrinkles that form.
Refrigerate dough on a large tray or
baking sheet for 25 to 30 minutes.
Let dough soften at room temperature for several minutes. Peel off
one sheet of paper. Turn dough over and drape, centered, in pie
plate. Fit pastry into place, smoothing over bottom and sides and
patching any breaks or tears. Trim off dough at pan rim. Prick pastry
all over using a fork. Grease a sheet of heavy-duty aluminum foil
and press, greased side down, into pastry shell; fold out over pan
edges to completely cover pastry. Refrigerate for at least 30 minutes
and up to 8 hours, if desired.
Partially bake shell by preheating oven to 400 degrees F and baking
with foil in place for 12 minutes.
Gently remove foil and bake 5
minutes longer. Set aside on wire rack.
Reset oven to 375 degrees
Filling: Combine butter and chocolate in a small, heavy saucepan on lowest
heat, stirring until melted and smooth. Set aside.
In a medium bowl, beat together flour and cream until well blended.
Using a fork, beat in eggs, then honey, vanilla extract and orange
zest. Add chocolate mixture and toasted hazelnuts and continue beating
with a fork until evenly incorporated.
Pour mixture into prepared tart shell. Set tart pan on baking sheet.
Bake on center oven rack for 22 to 27 minutes, until mixture is
slightly puffed and set when tapped on top.
Transfer to wire rack.
Brush a little reserved orange cooking syrup over tart surface (if
it is too stiff to work with, warm it slightly first).
prettiest, most perfect candied orange slices (reserve remainder
for another use or discard), and arrange, overlapping as desired
over tart surface. Drizzle slices with several tablespoons of orange
Refrigerate tart until thoroughly cooled, at least
1 1/2 hours, before serving.
Store, refrigerated, up to 5 days.
Serve at room temperature or
Cut into wedges with a very sharp knife.
* To prepare hazelnuts, toast in a preheated 350 degree F oven
for 12 to 15 minutes, until nuts brown and hulls loosen. Rub cooled
nuts in kitchen towel or between your fingers, discarding loose
bits of hull. Chop nuts finely.